Discover easy, delicious plant-based dishes and cut down on food waste in our new cooking mini-series with celebrated chef and author Max La Manna. In three episodes, you’ll learn how to whip up a full three-course meal for friends or family. In this episode he cooks up vegan ice cream with coconut milk.
Part 3: In the Kitchen with Max La Manna – Cereal milk ice cream
We’ve cooked up an appetiser and a main course with Max La Manna, and now it’s time for the pièce de résistance: No-Waste Cereal Milk Ice Cream. It’s creamy. It’s crunchy. It’s no waste-y. So grab that old box of cereal that’s been sitting in the back of your pantry, and let’s get churning!
In this 3-part series, we learned…
– How to waste less food
– How to shop, store and cook to maximise flavour
– How to cook with seasonal ingredients
…and how to host a party for friends!
Watch the full series
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cereal milk ice cream
- 75g cornflakes, or any cereal
- 1 x 400g tin full-fat coconut milk 200ml milk (I use oat)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 100g sweetened condensed
- 2 tbsp sugar
- 1 tsp olive oil sea salt
Instructions
1. Preheat the oven to 150°C/130°C fan/gas 2. Line a baking sheet with baking parchment.
2. Spread the cornflakes evenly over the baking sheet and bake for 10–15 minutes, until lightly browned. Remove from the oven and leave to cool.
3. In a pan over low heat, gently stir the coconut milk and oat milk, ensuring that any solid coconut has melted. Leave to cool for 10 minutes.
4. Transfer the toasted cornflakes to a large mixing bowl and pour in the cooled coconut and oat milk, cinnamon and vanilla; stir well to combine. Leave to infuse for 30 minutes.
5. Strain the mixture through a fine sieve into another large bowl. Gently press as much milk as you can from the cornflakes: if small bits of cereal fall into the milk, this is fine. Place the used cornflakes in a small container, seal with a lid and place in the fridge.
6. Whisk the infused milk with the condensed coconut milk, half the sugar and a pinch of sea salt until well combined. Transfer the mixture to a freezer-proof container with a lid, seal and freeze overnight, until solid.
7. Shortly before serving, preheat the oven to 170°C/150°C fan/gas 3 and line a baking sheet with baking parchment.
8. In a mixing bowl, combine the used cornflakes with the olive oil and the remaining sugar. Spread the mixture evenly over the lined baking sheet and bake for 12–15 minutes until golden and lightly crispy. Remove from the oven and leave to cool. Lightly crush to break up into small clusters.
9. Remove the ice cream from the freezer and serve immediately, in a bowl, cup or cone, topped with the cornflake clusters and a pinch of salt.
Amazing impact fact
Did you know that 1.3 billion tonnes of food waste is lost or wasted worldwide every year? This recipe uses ingredients that might otherwise end up in your compost pile.
Tasty tips galore
Check out more of Max La Manna’s delicious plant-based, low-waste recipe ideas here.
Find out moreWe’re able to tell stories like this because of people like you. Join others from around the world in supporting Imagine5’s mission towards a sustainable future. Become a member, or donate what you can. Find out more here
FROM PLATE TO PLANET
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